INGREDIENTS

  • 1 bunch of mint (about 7 oz or 200 g) 
  • 1 green chili, roughly chopped
  • 3 oz (100 g) shredded coconut
  • 2 tbsp blanched almonds, roughly chopped 5 oz (150 mL) plain yogurt 
  • 1 tsp salt 
  • ½ tsp garam masala

METHOD

Remove the leaves from the mint and discard the stalks. Wash the leaves well and drain.  Place the mint leaves, chili, coconut and almonds in the bowl of a food processor and process until finely chopped. Stir in the remaining ingredients and mix well. Chill the chutney.

PEACH CHUTNEY RECIPE

INGREDIENTS

  • 2 lb 4 oz (1 kg) ripe peaches
  • 7 oz (200 g) golden raisins
  • 9 fl oz (250 mL) cold water 
  • 2 large onions, sliced 
  • 13 fl oz (370 mL) malt vinegar 
  • 9 oz (250 g) white sugar 
  • 2 tsp grated ginger
  • 1 tsp chili powder

METHOD

  • Wash the fruit well, remove the stones and chop the flesh coarsely. Place in a large, heavy-based saucepan with the raisins and water, bring to a boil and simmer uncovered for 20 minutes, stirring once or twice.
  • Add all the remaining ingredients and bring slowly back to a boil, stirring to dissolve the sugar.
  • Simmer, partly covered, for about 1 hour and 15 minutes, stirring occasionally. Meanwhile, wash the jars and lids in hot soapy water, rinse well and dry in a warm oven. 
  • Spoon the hot chutney carefully into the warm, clean jars, place the lids on firmly and invert each jar for two minutes. 
  • Store the chutney in a cool, dry place. After opening, store in the fridge.

MANGO CHUTNEY RECIPE

INGREDIENTs

  • 4 lb 8 oz (2 kg) ripe mangoes
  • 18 fl oz/1 US pint (500 mL) white wine or cider vinegar 
  • 13 oz (350 g) white sugar 
  • 2 tsp grated ginger 
  • 2 red chilies, deseeded and finely sliced (optional)

METHOD

  • Peel the mangoes and discard the peel. Slice the flesh from the stones, chop coarsely and place in a large, heavy-based saucepan with all the remaining ingredients. Bring slowly to a boil, stirring to dissolve the sugar. 
  • Simmer, partly covered, for 1 hour, stirring occasionally. Meanwhile, wash the jars and lids in hot soapy water, rinse well and dry in a warm oven. Please see the author’s note about this on page 169.
  •  Spoon the hot chutney carefully into the warm, clean jars, place the lids on firmly and invert each jar for two minutes. 
  • Store the chutney in a cool, dry place. After opening,

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